Title: Peas with pine nuts & prosciutto
 Categories: Cheese/eggs, Harned 1994, Nuts, Side dish, Vegetables
      Yield: 4 Servings
 
      2 c  Fresh peas
      1 tb Olive oil
      1 tb Butter or margarine
      2 tb Pine nuts
      2    Finely chopped shallots or
      1 sm Onion; finely chopped
      4    Scallions; thinly sliced
           -- including part of greens
    1/3 c  Prosciutto; chopped
      1 tb Fresh basil; chopped
      1 ts Fresh oregano; chopped
      1 ts Fresh lemon juice
           Freshly ground pepper
      3 tb Grated Parmesan cheese
 
  Steam or cook peas in a small amount of boiling water until just
  tender. Drain.
  
  In medium saucepan, heat oil and butter, add pine nuts, shallots (or
  onions) and scallions; saute until scallions are softened. Add peas,
  prosciutto, basil, oregano and lemon juice, stirring for 2 minutes
  until heated through.  Add fresh ground pepper to taste. Garnish with
  Parmesan cheese.
  
  From 1993 "Shepherd's Garden Seeds Catalog," pg. 33.